Red Cabbage Slaw Recipe: Savory Coleslaw for Fish Tacos

• 1 small head red cabbage
• 3 carrots
• ½ red onion
• ¼ cup fresh parsley
• 2 green onions
• 1 teaspoon salt
• 2 teaspoons lemon juice
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon black pepper

Note: The total time does not include 1 hour of inactive time.

1. 1

   With a chef’s knife, cut the cabbage into quarters and remove the core.

2. 2

   In a food processor fitted with the shredding attachment or a box grater, shred the cabbage and carrots.

3. 3

   In a large bowl, combine the shredded cabbage and shredded carrots.

4. 4

   With a chef’s knife or a mandoline, thinly slice half of a large red onion and add the slices to the cabbage and carrots.

5. 5

   Chop the fresh parsley and add it to the large bowl.

6. 6

   Slice the green onions and add them to the cabbage mixture.

7. 7

   Sprinkle the salt and lemon juice over the cabbage mixture and toss the ingredients.

8. 8

   In a small mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, and black pepper.

9. 9

   Pour the dressing over the cabbage and toss the slaw with tongs.

10. 10

    Cover the bowl tightly with plastic wrap or aluminum foil and let it sit in the refrigerator for at least 1 hour.

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